Golden Krust Caribbean Bakery & Grill
86 East 98 Street, Brooklyn, NY 11212

GOLDEN KRUST CARIBBEAN BAKERY & GRILL is a restaurant at 86 East 98 Street, Brooklyn, NY 11212. The phone number is 3474251149. The cuisine type is Caribbean. The CAMIS is 41613203.


Inspections · GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Date Score Grade Inspection Type Violation Critical Flag
04/28/2015 10 A Cycle Inspection / Initial Inspection 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. Critical
01/16/2015 10 A Cycle Inspection / Re-inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
01/16/2015 10 A Cycle Inspection / Re-inspection 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Not Critical
01/16/2015 10 A Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 09C - Food contact surface not properly maintained. Not Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Not Critical
12/05/2014 28 Cycle Inspection / Initial Inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
07/22/2014 9 A Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
07/22/2014 9 A Cycle Inspection / Re-inspection 09B - Thawing procedures improper. Not Critical
07/10/2014 17 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
07/10/2014 17 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
07/10/2014 17 Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
02/06/2014 9 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
02/06/2014 9 A Cycle Inspection / Re-inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
01/13/2014 15 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
01/13/2014 15 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
01/13/2014 15 Cycle Inspection / Initial Inspection 10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Not Critical
12/20/2012 8 A Cycle Inspection / Initial Inspection 04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Critical